Corn Soup with Vegetables

Corn Veg Soup

A soup with a Chinese touch.


  • 1 can (450 grams) cream-style corn
  • 2 level tablespoones cornflour
  • 1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
  • 1⁄2 teaspoon Ajinomoto powder
  • 3 tablespoons butter
  • 2 tablespoons cheese

To be ground into a paste

  • 25 mm. (1″) piece ginger
  • 4 cloves garlic
  • 4 green chillies

For serving

  • chillies in vinegar and chilli sauce grated cheese


1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and

cook in a pressure cooker until done.

2. Add the vegetables, butter and cheese and boil for a few minutes.

Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

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Preeti Das writes articles on delicious, mouthwatering recipes with easy, step-by-step instructions, from over ten years of cooking experience. Preeti will provide you menu ideas with combination of food items for breakfast, lunch, evening snacks, and dinner, in authentic Indian style. The author has recreated some of the authentic dishes in a more healthy way, taking much less cooking time, so everyone can enjoy them more often.